For the person that needs insurance!
Sleep tight and know that the Flame Boss is bossing your fire! The new WiFi model also lets you monitor your cook while you are away from home! Check out the Flame Boss!
Surely by now, everyone knows that I am am accessory junkie. I am always on the hunt for the newest, trendiest, tricked out gadgets. This list is a compilation of some of my favorite accessories that I think any EGGhead would love see under the tree Christmas morning!
Still coming down off a high from this past weekend's Pensacola Eggfest presented by Kia Autosport. Is this one of my favorite Eggfests in the country. The Blue Wahoo's baseball stadium is located on the Gulf of Mexico and provides an amazing backdrop for the event.
Part of what sets this event aside is the purpose. Yes of course, it's about grilling, smoking, baking, eating, drinking and meeting new people. That's just Egging! What makes this event special is the fact that this is a charity event. Unlike a normal Eggfest put on by a BGE Retailer, all of the proceeds go to benefit Chain Reaction! Chain Reaction is leadership institute that teaches teens the value of service and volunteerism. This Eggfest organization believes in this Institute wholeheartedly which is one of the reasons I love this event!
I had he honor and privilege to be invited back this year as a Judge along side of funny man Jon Reep, BBQ Pitmaster Big Moe Cason and fellow NibbleMeThis blogger Chris Grove.
I hope you enjoy some of the moments captured below.
I cannot say enough kind words to Jerrold "Buck" Hall, Lisa Long, Jamie Bradley, Doug Jolly & Taylor Simmons for their tremendous planning, amazing execution and their generous hospitality. Also, special thanks to Escambia Electric Motor Big Green Egg and Kia Autosports for making this event possible! I am already looking forward to next year's event!
Mrs. BGC and I moved into a new, new to us, home this summer. With lots of decorating and upgrades planned, a grilling area was certain. I wanted lots of space, a cover so that I don't get wet, power, a sink, etc. So, construction started...
The existing deck was approx 14'x16' and by the time I moved all of the cookers out there, we had zero sitting room.
The existing deck was approx 12' off of the ground. We wanted to create separation between the spaces to we dropped the new deck down 2 steps. We ended up adding on a deck that is approx 20'x20' with PLENTY of grilling space.
All of the cookers were moved down to the new deck. There is TONS of room for shenanigans down there. Also, we added an outdoor sectional and a fire pit table on the upper deck.
The cookers will definitely cook in the rain, but I hate getting wet while cooking. Mrs BGC and I picked up a powder coated aluminum gazebo. It's vented on the top so it's perfect for grilling and smoking. The instructions said, "8-10 people required for assembly." Assembly took the better part of a Sunday, but I was able to assemble it myself. It measures 16'x16' in diameter and there is more than enough room for everything. I plan to run electric and lighting underneath and MAY just have enough electricity to fire up the EGG-CAMs once again!
I am super stoked at home the project turned out. I cannot wait to cook, teach and host parties here on the new Grilling Deck!
You con't grill in the dark! I added some lights so grilling in the off-season is more doable. Each of the 8 columns has a 60W incandescent light fixture mounted to it. It lights up pretty well!
Huge shout out to my boy, Derik Chaves, for getting the job done right!! Thanks Derik!
Team Big Green Craig cooked at this year's National Big Green Egg Eggtoberfest and was voted #1 in the People's Choice Recipe Contest! We rolled into the event with 120lbs of Meat Church Honey Hog smoked pork belly that we cubed into burnt ends and deep fried directly on our 6 Big Green Eggs! Our Piglet Poppers recipe will be posted on the Big Green Egg website.
This crew was assembled from some of Social Media's biggest Eggheads! These Instagrammers came from near and far. States represented were Georgia, Colorado, South Carolina, North Carolina, Wisconsin, Texas, Massachusetts, Missouri & Tennessee. The crew started trickling in on Thursday. We prepped everything on Friday, then caravan'd down to Stone Mountain Park on Saturday.
The gates opened at 10 am and our line never stopped. We served our Piglet Poppers all day long. We were also spinnin' sausage, pork and chicken on two Carson Rodizios.
Jeffrey B. Rogers, The Culinary Fanatic
Richard Looft & Nisse Persson
These Eggheads are genuinely great people. They worked their tails off and at the end of the weekend asked, "what are we cooking next year?" I am humbled and honored to call each and every one of the friend. We had an absolute blast!
Thanks for everyone that came out to sample, to support and to vote for our team. Also, a HUGE shout out to our sponsors that made this event possible.
Eggtoberfest is the National Big Green Egg Eggfest that brings together over 5000 Eggheads to one event. The event is held at Stone Mountain Park, GA the second weekend in October. Last year, our team placed 2nd in the recipe contest with our Just Da Tip Roll. This year, we plan on bringing the same level of creativity.
Meet the Team:
Last year, we sought out and recruited some of social medias biggest Eggheads. This year's team is no different. There are lots of familiar faces, but we've added some new ones to the mix. We'd love to meet you!
The 737 entries were imported into an Excel spreadsheet. Using Random.org , the number generated was 362. Congrats to Adam Godfrey!
Thanks to all who entered. Stay tuned for more giveaways coming!
Leave a comment below stating your current favorite ThermoWorks
product and why you love it.
Sous Vide Beef Short Rib Enchiladas
Before I left for the office this morning, I threw some vacuum sealed beef short ribs into the Anova Culinary sous vide. The ribs cooked at 185F for approx 12 hours. The texture was very tender for shredding, but no where near mush.
No real recipe, but here is the method. I mixed the shredded beef with some sauteed onion, garlic, green chilies, diced jalapeno and seasoned with some Meat Church Dia de la Fajita seasoning. Wrapped the beef mixture inside flour tortillas (Mrs BGC's request), placed them in a glass baking dish and covered them with enchilada sauce (I did cheat with some store bought enchilada sauce, but doctored it up a bit) and cheese. These went into a Large Egg at 450F indirect for approx 17 minutes.
Once cooled for a bit, there were plated with some Mexican rice, refried beans and topped with chopped cilantro.
It seems that life never slows down, but I guess that's a good thing. We've recently moved into out new place and I think we are 100% settled...FINALLY.
(I hate moving...)
I ran across some beautiful yellow fin tuna at a local market. The quality was superb. I brushed the fish with some grape seed oil and seasoned with salt, pepper and a combination of white/black sesame seeds before hitting a screaming hot cast iron skillet on the MIni Max. I served it with a jicama, carrot & zucchini slaw wrapped in a zucchini roll and a homemade ponzu sauce.
This is my standard Paella recipe with chicken thighs, spicy andouille sausage, shrimp and some king crab. We love paella!
My local butcher started dry aging their own beef. Here are a couple bone-in NY Strip steaks that were dry aged for 28 days. "Tender" was not even an appropriate term for these cuts. These were reverse seared on the Mini Max and served with a lumpy mashed potato and a sauteed mushroom pan gravy.
We've been trying to add more fish and seafood to our diet. Mrs BGC loves some Chilean Sea Bass. Seasoned it with salt, pepper and a couple lemon wedges, then rolled it inside of a banana leaf. This cooked at 500F indirect for approx 11 minutes. Served this sea bass with spiral cut carrots, zucchini & squash, wild rice pilaf and a carrot/onion puree.
My brisket always turns out tender, juicy and has a nice smokey flavor. However, the smoke ring has always been elusive.
(I know, smoke ring doesn't really matter, but you eat with your eyes first.)
This time, I loaded up the XL with 6 sticks of wood and piled my lump in and around it and smoked at 250F. I seasoned it with Meat Church BBQ Holy Cow, of course. Once the brisket reached 170IT, it was wrapped in butcher paper for the remainder of the cook. The brisket was meat jello using the probe test and finally pulled at an internal of 198 in spots and 201 in others.
I pulled the brisket somewhere around 7am on Sunday morning. Since the smoker was still going, I threw on some thick cut bacon and smoked it for some killer bacon, egg & cheese biscuits!
The brisket rested in the Cambro a little longer than I'd have liked, but it was absolutely phenomenal. Great bark, excellent smoke, flavorful and plenty of juice. Excellent results.
I served the brisket with smoked bacon baked beans and a jalapeno cornbread.
In the tradition of Eggfest, we started the morning off with a chilled beverage, a Grilled Bloody Mary.
I started the cocktail by roasting a red and orange sweet pepper, a pablano and a couple hatch chilies, sweated the charred skins off in a ziploc bag, tossed them into a pitcher, poured a bottle of vodka over top, covered the pitcher with plastic wrap and refrigerated for almost a week. I strained the mixture through cheese cloth to remove any bits and pieces before serving. The vodka had a great peppery bite that was perfect for a bloody mary. We garnished it with a stalk of celery and a Slim Jim. It was definitely a hit!
We also served Maple Bacon Oatmeal Cookies, Sweet Thai Chili Pork Tacos and a couple Paellas. The staff at Ace of Gray hosted a great event and were extremely accommodating. I'm already looking forward to next year!
The BGC Project consumes a ton of resources and time. The sale of the shirt helps off set these resources. Plus, who doesn't like a fun Eggin' shirt!
Custom artwork by STICKYTHREADZ
Anyways, here it is! Brand new to the Big Green Craig project is a custom grilling cart made by Challenger Designs. The northern Indiana company specializes in aluminum type cabinets for virtually any realm.
The cart itself is 76" long and houses an XL & Medium sized. I opted for a 15" flip up wing on each end to allow for extra prep and work space. All of the doors are gasketed for water tight storage. Surprisingly, ALL of my accessories for all 4 Eggs fit inside the storage area. The over sized casters lock firmly in place, yet allow for super smooth movement. The powder coated surfaces wipe clean with a damp towel.
These are just first impressions, but so far this cart is sturdy as an oak.
***Click HERE for the full recipe***
My local Publix has really stepped up their game in the Meat and Seafood departments. Every steak, chop, sausage link and seafood is in a glass case and not wrapped up in styrofoam and stretchwrap and sitting on a shelf. I found some really nice looking swordfish steaks at the seafood counter. I could tell they were fresh because they didn't have that fishy smell.
I brought the Mini Max up to temp (450f or so) and roasted some vegetables. Once roasted, chopped everything up, added some lemon juice, lime juice, evoo and some balsamic vinegar and mixed it into a salsa.
I brushed the fish with EVOO and seasoned it with kosher salt, fresh ground black pepper and a squeeze of lemon juice. This grilled for approx 3 minutes on each side. Then plated on a bed of summer greens that were tossed in a roasted tomato dressing.
This will go into a regular rotation...
I picked up a 28 day dry aged 25oz Prime Ribeye from my friends at Patton's Meat Market in Duluth, GA. When I got home, I filled a heavy bottom pot with hot water, clamped on the sous vide cooker and set the temp to 120F. After unwrapping the steak, I seasoned it with kosher salt and a sprig of fresh rosemary. Then carefully slid it into a vacuum seal bag, sealed it tight and threw it into the heated water.
The steak cooked in the sous vide for appox 2 hours. During this time, I poured myself a bourbon, watched some ESPN, and eventually preheated the Mini Max Big Green Egg. I preheated my 12" Lodge Cast Iron skillet to approx 400F. Using tongs, I removed the steak from the hot water, removed it from the vacuum pack and patted it dry with some paper towels. I added some oil, butter, crushed garlic, fresh thyme and fresh rosemary to my skillet and seared the steak for approx 2 minutes on each side.
Here are some lamb chops using the same method as above. These cooked at 130F for approx 72 hours. Using a mortar and pestle, I combined fresh rosemary, garlic, extra virgin olive oil and salt and pepper into a paste. Then basted the shops and seared them on the Big Green Egg direct for a minute r so on each side. The result was absolute precision perfection. All of the fibers and tissues were broken down over the 72 hour process. The lamb was fork tender. I served it with a portobello arborio and a portobello pan sauce created from the drippings of the lamb. Absolute amazing.
So far, I have been VERY pleased with the Anova Sous Vide Precision Cooker. It is easily disassembled for cleaning and built very well. I look forward to using it in the future!
Dickson BBQ Centre
BBQ Dry Rubs
Quality Weber Grill Parts